Gyoza – Japanese pan -fried dumplings filled with ground pork and veggies with a simple dipping sauce. They make a great dinner and freeze really well for later.
Satisfy your sweet tooth with this easy-to-make recipe for Gyoza (Japanese Dumplings).
1. Info for Gyoza (Japanese Dumplings)
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 50
2. Ingredients for Gyoza (Japanese Dumplings)
- 50 Gyoza Wrappers
- 1 Tbsp vegetable oil (per batch of gyoza)
- 1/4 cup water (per batch of gyoza)
- 1 tsp sesame oil (per batch of gyoza)
- 3/4 pound ground pork
- 2 1/2 cups cabbage (finely chopped)
- 1/4 cup green onions (finely chopped)
- 1 clove garlic (minced)
- 1 inch ginger (minced)
- 1 Tbsp sake
- 1 Tbsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- In a bowl, mix together all of the ingredients for the filling until well blended. Filling Ingredients: 3/4 lb ground pork, 2 1/2 cups cabbage, 1/4 cup green onions, 1 clove garlic, 1 inch ginger, 1 Tbsp sake, 1 Tbsp sesame oil, 1 tsp soy sauce, 1/2 tsp salt, 1/4 tsp black pepper.
- To fill the dumplings, start by putting a small amount of filling into the center of your wrapper. About 2 teaspoons.
- Next dip your finger in water and wet the outside 1/4 inch of the wrapper all the way around.
- While holding the wrapper, fold it in half over the filling. Then, starting at one edge, use your thumb and forefinger to make pleats about 1/4 inch apart.
- Once you make one pleat, press down gently to seal the dough together, and move onto the next one. In the end you will have about 6 pleats from one end to the other.
- Place the dumpling on a lined baking sheet, gently pressing down to flatten the bottom. This is what will get browned while you are cooking them.
- To cook the dumplings, pour 1 Tbsp vegetable oil into a large non-stick skillet and heat over medium high heat. Once the oil is hot, arrange the dumplings in the pan. For a batch of gyoza, you can fit 8-12 dumplings in the pan, depending on the size.
- Cook for about 3 minutes until the bottoms are starting to turn golden brown.
- Pour 1/4 cup water into the pan and cover to steam for 3-4 minutes, until the water is evaporated.
- Drizzle 1 tsp sesame oil around the pan and cook for an additional 3 minutes until the gyoza are golden brown and crispy on the bottom.
- Remove from the pan and serve.
- To make the dipping sauce, mix together 2 Tbsp soy sauce and 2 Tbsp rice vinegar.